Innovative Food Science & Emerging Technologies最新文献_第4页

Triple-frequency ultrasound enhanced sono/photodynamic preservation: Mechanistic insights into curcumin-mediated microbial inactivation and quality maintenance in large yellow croaker 三频超声增强声纳/光动力保存：姜黄素介导的大黄鱼微生物失活和品质维持的机理

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-30 DOI: 10.1016/j.ifset.2025.104428

Dehua Wang, Biqian Wei, Tongxin Xie, Yi Zhang, Yuxuan Chen, Weiming Yan, Xiaoming Jiang, Yong Xue, Zhaojie Li, Qingjuan Tang

Microbial contamination is a major cause of spoilage and quality deterioration in aquatic products, emphasizing the need for advanced non-thermal preservation strategies. This study investigated the bactericidal efficacy and preservation potential of curcumin-mediated sono/photodynamic treatment (SPDT) under variable-frequency ultrasound using Shewanella putrefaciens and large yellow croaker (Larimichthys crocea) as model systems. SPDT demonstrated a pronounced ultrasound–light synergistic effect, where acoustic cavitation enhanced light penetration and reactive oxygen species generation, effectively overcoming the shallow action depth of conventional photodynamic processes. The triple-frequency synchronous mode (20/28/40 kHz) achieved superior deep-layer bactericidal performance, reducing the total viable count by 6.28 log CFU/mL units and reaching an inactivation rate of 99.999 %. When applied to refrigerated croaker, SPDT significantly inhibited microbial growth, delayed increases in TVB-N, MDA, and pH, and preserved color, sensory quality, and odor fingerprints, extending shelf life by 3–4 days. 16S rRNA sequencing further revealed selective inhibition of dominant spoilage genera (Pseudomonas, Brochothrix, and Shewanella), suggesting broad-spectrum antibacterial activity. Correlation analysis indicated that SPDT mitigates spoilage progression by simultaneously inhibiting microbial metabolism, protein degradation, lipid oxidation, and off-flavor generation.

Industrial relevance

This study elucidates the mechanisms underlying SPDT-assisted microbial inactivation under variable-frequency ultrasound and highlights the superiority of the triple-frequency synchronous mode. The findings provide theoretical and technical support for scaling up this green, non-thermal technology in aquatic and other perishable foods.

微生物污染是水产品腐败和质量恶化的主要原因，强调需要先进的非保温策略。本研究以腐坏希瓦氏菌和大黄鱼为模型体系，研究了姜黄素介导的高频超声声光动力处理（SPDT）的杀菌效果和保存潜力。SPDT表现出明显的超声光协同效应，其中声空化增强了光穿透和活性氧的产生，有效地克服了传统光动力过程的浅作用深度。三频同步模式（20/28/40 kHz）具有优异的深层杀菌性能，使总活菌数减少6.28 log CFU/mL单位，灭活率达到99.999%。应用于冷藏青花鱼时，SPDT显著抑制微生物生长，延缓TVB-N、MDA和pH的增加，保存颜色、感官质量和气味指纹，延长保质期3-4天。16S rRNA测序进一步揭示了对优势腐败菌属（假单胞菌、Brochothrix和Shewanella）的选择性抑制，表明其具有广谱抗菌活性。相关分析表明，SPDT通过同时抑制微生物代谢、蛋白质降解、脂质氧化和异味产生来减缓腐败进程。本研究阐明了spdt在变频超声下辅助微生物灭活的机制，并强调了三频同步模式的优越性。研究结果为在水产和其他易腐食品中推广这种绿色、非热技术提供了理论和技术支持。

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引用次数: 0

Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles 高强度脉冲磁场对蛋白-淀粉相互作用及鲜面条品质的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-30 DOI: 10.1016/j.ifset.2025.104427

Fan Liu, Zhuoying Wang, Na Yang, Yamei Jin, Xueming Xu

Pulsed magnetic field (PMF) has emerged as a promising non-thermal strategy to enhance the quality of cereal-based products. This study aimed to investigate the structure-function relationship of fresh noodles under PMF exposure, with a focus on protein-starch interactions. Noodles were treated with PMF at 2.5–4.5 T and 20–50 pulses to assess the changes in color, pH, total viable counts, water distribution, texture, dynamic rheology, microstructure, as well as the structure of protein and starch. Results showed that PMF treatment enhanced fresh noodle quality by stabilizing color and pH, while inhibiting microbial growth. PMF treatment increased bound water and reduced free water mobility; accompanied by an improved texture, including enhanced hardness (1932.36–2218.84 g), and increased tensile force (0.18–0.21 N). Rheological tests confirmed that PMF strengthened the gluten network, which was indicated by an increase in storage modulus by 10.09–116.75 % and loss modulus by 13.83–113.26 %. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed a more continuous structure with tighter protein-starch associations. At the molecular level, PMF induced β-sheet enrichment and facilitated the accumulation of low-molecular-weight glutenin subunits. Furthermore, PMF treatment increased gelatinization enthalpy (4.71–5.60 mJ/mg) and crystallinity (15.40–24.67 %); enhanced short-range molecular order; increased pasting temperature; and reduced peak viscosities. Overall, these findings indicate that PMF improves noodle quality by regulating the water redistribution, strengthening the protein network, and increasing the starch structural order, highlighting its potential as a low-energy, sustainable, non-thermal preservation technology for commercial fresh-noodle preservation.

脉冲磁场（PMF）已成为一种有前途的非热策略，以提高谷物为基础的产品的质量。本研究旨在研究PMF暴露下鲜面条的结构-功能关系，重点研究蛋白质-淀粉相互作用。采用2.5 ~ 4.5 T和20 ~ 50脉冲PMF处理面条，观察面条颜色、pH、总活菌数、水分分布、质地、动态流变学、微观结构以及蛋白质和淀粉结构的变化。结果表明，PMF处理通过稳定颜色和pH值提高鲜面品质，同时抑制微生物生长。PMF处理增加了束缚水，降低了自由水的流动性；伴随着织体的改善，包括硬度（1932.36-2218.84 g）和拉伸力（0.18-0.21 N）的增加。流变学试验证实，PMF增强了面筋网络，其存储模量增加了10.09 ~ 116.75%，损失模量增加了13.83 ~ 113.26%。扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）显示其结构更连续，蛋白质-淀粉结合更紧密。在分子水平上，PMF诱导β-薄片富集，促进低分子量谷蛋白亚基的积累。PMF处理提高了糊化焓（4.71 ~ 5.60 mJ/mg）和结晶度（15.40 ~ 24.67%）；增强的短程分子秩序；膏体温度升高；降低了峰值粘度。综上所述，PMF通过调节水分再分配、强化蛋白质网络和增加淀粉结构秩序来改善面条品质，这凸显了其作为低能耗、可持续、非热保鲜技术用于商业保鲜面条的潜力。

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引用次数: 0

Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization 通过提取前和提取后的高压微流化技术定制芸豆蛋白质的结构、功能、抗氧化特性和体外消化率

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-22 DOI: 10.1016/j.ifset.2025.104425

Harshi Singhi, Oguz Kaan Ozturk

This study investigates the effects of high-pressure microfluidization (HPM), applied at both pre- and post-extraction stages, on the structural, functional, in vitro digestion, and antioxidant properties of kidney bean protein (KBP) isolates. HPM significantly reduced particle size (between 18 and 62 %) and altered surface morphology, with post-extraction treatment yielding finer and more porous microstructures. SDS-PAGE confirmed that the polypeptide composition of KBP remained largely unaffected. Spectroscopic analyses, however, revealed conformational transitions, including slight reduction in β-sheet content, enhanced structural flexibility, intrinsic fluorescence quenching, and improved thermal stability. HPM also modified the free sulfhydryl content, reflecting alterations in disulfide bonding. Functionally, distinct advantages were observed depending on the treatment stage. At the highest applied pressure (175 MPa), compared to the control, post-extraction HPM enhanced solubility by 31.4 %, water-holding capacity by 107 %, foaming and emulsifying activity by 1.5-fold and 0.5-fold, respectively, while pre-extraction treatment predominantly improved oil-holding capacity (by 93 %) and surface hydrophobicity (by 271 %). Both approaches significantly improved total phenolic content (up to 152 %), antioxidant activity (up to 157 %) and in vitro digestibility (by 8 % in 2 h). Collectively, these findings demonstrate HPM as an effective non-thermal strategy to tailor the techno-functional attributes of KBP. The ability to selectively enhance functional traits depending on the processing stage underscores its potential for designing targeted plant-based formulations. Such versatility positions HPM as a promising tool for expanding the utilization of underexplored plant proteins in the development of sustainable, high-performance food systems.

本研究研究了高压微流化（HPM）对芸豆蛋白（KBP）分离物的结构、功能、体外消化和抗氧化性能的影响。HPM显著降低了颗粒尺寸（18% - 62%），并改变了表面形态，提取后的处理产生了更细、更多孔的微观结构。SDS-PAGE证实KBP的多肽组成基本未受影响。然而，光谱分析揭示了构象转变，包括β-薄片含量的轻微降低，结构柔韧性的增强，固有荧光猝灭和热稳定性的改善。HPM还改变了游离巯基的含量，反映了二硫键的变化。在功能上，不同的治疗阶段观察到不同的优势。在最高施加压力（175 MPa）下，与对照相比，萃取后HPM的溶解度提高了31.4%，持水能力提高了107%，泡沫和乳化活性分别提高了1.5倍和0.5倍，而萃取前处理主要提高了持油能力（提高了93%）和表面疏水性（提高了271%）。两种方法都显著提高了总酚含量（高达152%）、抗氧化活性（高达157%）和体外消化率（2小时内提高8%）。总的来说，这些发现表明HPM是一种有效的非热策略，可以定制KBP的技术功能属性。根据加工阶段选择性地增强功能性状的能力强调了其设计靶向植物性配方的潜力。这种多功能性使HPM成为一种很有前途的工具，可以在开发可持续、高性能的食品系统中扩大未开发植物蛋白的利用。

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引用次数: 0

Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins 添加马铃薯淀粉改善大豆基肉类类似物的理化和质地特性：与蛋白质二级结构的关系

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-20 DOI: 10.1016/j.ifset.2025.104424

Saad Jakhjoukh , Marina Van Hecke , André G. Skirtach , Mia Eeckhout , Guido Rolandelli

The diversification of meat analogues (MA) produced by high-moisture extrusion has increased with rising consumer demand for high-quality plant-based foods. However, achieving a fibrous meat-like structure remains a challenge. This study investigated the effects of incorporating 10 %, 20 %, and 30 % potato starch (PS) into soy protein isolate (SPI) formulations to evaluate its influence on texture and structure. PS addition increased peak viscosity, holding strength, final viscosity, and setback viscosity, attributed to the high water absorption of PS and starch gelatinization-retrogradation processes. Mechanical analysis showed reduced hardness and chewiness in MA, with the lowest values at 10 %. Anisotropy index also peaked at this PS concentration, indicating enhanced fiber formation. FT-IR analysis confirmed no chemical interactions between SPI and PS, but revealed structural modifications in proteins: β-sheet content decreased, while α-helix, random coils, and β-turn conformations increased. Notably, β-turns were highest at 10 % PS and diminished at higher concentrations. These results suggest a protein network disruption in the presence of 10 % PS and phase separation mechanism at higher PS levels, with variations in techno-functional properties and potential steric hindrance or competitive hydration. The simultaneous increase in anisotropy index and β-turns at 10 % PS suggests a correlation between β-turn formation and improved fibrous structure. Overall, this study highlights the relationships between molecular conformations of biopolymers and the mechanical properties of meat analogues, providing new insights into starch-protein interactions during high-moisture extrusion.

随着消费者对高质量植物性食品的需求不断增加，高水分挤压生产的肉类类似物（MA）的多样化也在增加。然而，实现纤维状的肉状结构仍然是一个挑战。本研究考察了在大豆分离蛋白（SPI）配方中添加10%、20%和30%马铃薯淀粉（PS）的效果，以评价其对大豆分离蛋白（SPI）配方的质构影响。PS的加入增加了峰值粘度、保持强度、最终粘度和挫折粘度，这是由于PS和淀粉糊化-退化过程的高吸水率。力学分析表明，MA的硬度和咀嚼力降低，在10%时达到最低值。各向异性指数也在此PS浓度下达到峰值，表明纤维形成增强。FT-IR分析证实了SPI和PS之间没有化学相互作用，但发现蛋白质的结构发生了变化：β-sheet含量减少，α-螺旋、随机线圈和β-turn构象增加。值得注意的是，β-转数在10% PS时最高，在更高的PS浓度下减少。这些结果表明，在10% PS的存在下，蛋白质网络被破坏，在更高PS水平下，相分离机制发生变化，技术功能性质和潜在的位阻或竞争性水合作用发生变化。在10% PS时，各向异性指数和β-转数同时增加，表明β-转数的形成与纤维结构的改善有关。总的来说，这项研究强调了生物聚合物的分子构象与肉类类似物的机械性能之间的关系，为高水分挤压过程中淀粉-蛋白质相互作用提供了新的见解。

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引用次数: 0

Exploring the mechanisms underlying the effects of pulsed electric field pretreatment on the antioxidant activity of prunes during drying through metabolomics analysis 通过代谢组学分析，探讨脉冲电场预处理对干燥过程中梅干抗氧化活性影响的机制

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-19 DOI: 10.1016/j.ifset.2025.104423

Shuang Luo , Qinghui Wang , Hongwei Xiao , Zhongqiang Yang , Jun Wang

This study discusses the effect of pulsed electric field (PEF) pre-treatment on the moisture migration, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of prunes during drying. Widely-targeted and anthocyanin-targeted metabolomics were employed to analyze the mechanisms underlying the effects of PEF pre-treatment on the antioxidant activity of prunes during drying. Results showed that PEF enhances drying rate but significantly reduced the total phenolic and flavonoid content and antioxidant capacity of prunes, and the degree of reduction also increased with the increase of PEF intensity. A total of 714 phenolic metabolites, including 308 phenolic acids and 247 flavones, were identified, with flavonoids being the primary phenolic substances affected by drying. The decline in prune antioxidant activity during drying is primarily attributed to the reduction in flavonoids. Polyphenolic metabolism is mainly modulated through transformation of secondary metabolites and metabolic pathways. Additionally, 33 anthocyanins were identified, with procyanidin B1 being the primary phenolic substances in prunes. The crucial differential polyphenolic metabolites and anthocyanins, which are abundant in prunes, show a positive correlation with antioxidant capacity. The decrease in polyphenolic compounds and anthocyanins may contribute to the diminished antioxidant capacity observed in dried plums. This study provides insights into the influence of drying and PEF pre-treatment on prune antioxidant activity, offering potential strategies for enhancing prune quality during drying process.

本研究探讨了脉冲电场（PEF）预处理对梅干干燥过程中水分迁移、总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性的影响。利用广泛靶向代谢组学和花青素靶向代谢组学分析了PEF预处理对干燥过程中梅干抗氧化活性影响的机制。结果表明，PEF能提高梅干的干燥速度，但显著降低梅干总酚、总黄酮含量和抗氧化能力，且降低程度随PEF强度的增加而增加。共鉴定出酚类代谢物714种，其中酚酸308种，黄酮247种，黄酮是受干燥影响的主要酚类物质。干燥过程中梅干抗氧化活性的下降主要是由于黄酮类化合物的减少。多酚代谢主要通过次生代谢物和代谢途径的转化来调节。此外，还鉴定出33种花青素，其中原花青素B1是梅干中主要的酚类物质。李子干中富含的关键多酚代谢物和花青素与抗氧化能力呈正相关。多酚类化合物和花青素含量的降低可能是导致干梅抗氧化能力下降的原因之一。该研究揭示了干燥和PEF预处理对李子抗氧化活性的影响，为提高李子干燥过程中的品质提供了潜在的策略。

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引用次数: 0

The efficacy of pulsed electric field (PEF) as a pre-treatment to recover antioxidant polyphenols from red clover (Trifolium pratense L.) 脉冲电场预处理回收红三叶草中抗氧化多酚的效果研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-19 DOI: 10.1016/j.ifset.2025.104415

Emily P. Verhulst , Nigel P. Brunton , Dilip K. Rai

Pulsed electric field was employed as a pre-treatment to enhance the recovery yield of bioactive flavonoids and polyphenols from fresh red clover plants (Trifolium pratense L.), a legume crop rich in health-promoting isoflavones. Plants were pre-treated with electrical field strength (1, 1.7 and 2 k Volts per centimetre) with corresponding total specific energy inputs (15, 23, 30 kJ/kg) using the DIL high voltage pulsed 10 kw modular treatment system. Pre-treated samples were extracted using optimised extraction conditions (80 % ethanol, at 40 °C for 45 min). The extracts were analysed for total phenolic content, total flavonoid content, antioxidant activities, followed by ultra-high performance liquid chromatography tandem mass spectrometry analysis. The treatment 1 kV/cm and 15 kJ/kg enhanced total phenolic content to 15.27 ± 0.59 mg of gallic acid equivalents per gram of dry extract (mg GAE/g DE), an 15.68 % increase compared to the control (13.05 ± 4.08 mg GAE/g DE, p = 0.093), while also maintaining total flavonoid content (9.94 ± 3.37 mg quercetin equivalents/g DE, p = 0.085). Ultra performance liquid chromatography mass spectrometry/mass spectrometry analysis identified and quantified thirty-eight polyphenols, with the characteristic red clover flavonoids, notably biochanin A, daidzein, formononetin and cyanidin as dominant compounds in the treated extracts. Collectively, pre-treatment may enhance the efficiency of recovering antioxidant compounds from crops, like red clover. The application of low-energy PEF treatments (15 kJ/kg) successfully and significantly enhanced the extraction of phenolic compounds in fresh red clover, demonstrating its potential as a successful processing technology for recovering valuable bioactive compounds from underutilised agricultural crops.

采用脉冲电场预处理，提高了新鲜红三叶草（Trifolium pratense L.）中生物活性黄酮和多酚的回收率。红三叶草是一种富含促健康异黄酮的豆科作物。使用DIL高压脉冲10千瓦模块化处理系统，对植物进行电场强度（每厘米1、1.7和2 k伏）和相应的总比能量输入（15、23、30 kJ/kg）的预处理。采用优化的提取条件（80%乙醇，40°C, 45 min）提取预处理样品。对提取物进行总酚含量、总黄酮含量、抗氧化活性分析，并进行超高效液相色谱-串联质谱分析。在1 kV/cm和15 kJ/kg处理下，干提取物中总酚含量为15.27±0.59 mg没食子酸当量（mg GAE/g DE），比对照组（13.05±4.08 mg GAE/g DE, p = 0.093）提高了15.68%，总黄酮含量为9.94±3.37 mg槲皮素当量/g DE， p = 0.085)。超高效液相色谱-质谱/质谱分析鉴定并定量了38种多酚，其中红三叶草黄酮类化合物主要为生物茶豆素A、大豆苷元、刺芒柄花素和花青素。总的来说，预处理可以提高从作物（如红三叶草）中回收抗氧化化合物的效率。低能量PEF处理（15 kJ/kg）的应用成功并显著提高了新鲜红三叶草中酚类化合物的提取，表明其作为一种成功的加工技术，可以从未充分利用的农作物中回收有价值的生物活性化合物。

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引用次数: 0

Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation 用于抗菌活性包装的浆果果渣衍生碳量子点：水热合成，表征和性能评估

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-17 DOI: 10.1016/j.ifset.2025.104422

Shan Wang , Xinhui Zhang , Yaqiong Wu , Fuliang Cao , Weilin Li , Donglu Fang

In this study, a simple hydrothermal method was used to sustainably synthesize carbon quantum dots from five types of berry pomace—that is, blackberry pomace carbon dots (RfP-CDs), cranberry pomace carbon dots (OP-CDs), raspberry pomace carbon dots (RuP-CDs), strawberry pomace carbon dots (FP-CDs), and blueberry pomace carbon dots (VP-CDs). The obtained CDs had an average particle size ranging from 2.50 to 4.74 nm and contained nitrogen- and oxygen-containing functional groups on their surfaces. Under ultraviolet light excitation, the CDs emitted intense green fluorescence, demonstrating excellent fluorescence stability. Additionally, the RfP-CDs exhibited broad-spectrum antimicrobial activity, especially against Botrytis cinerea, and potent antioxidant properties. Based on these findings, RfP-CDs were selected to fabricate nanofiber films with polylactic acid (PLA) via electrospinning. Further microstructural characterization confirmed that the incorporation of RfP-CDs reduced the average fiber diameter to 362.90 nm while ensuring a uniform component distribution. The resulting PLA/RfP-CDs nanofiber film exhibited remarkable mechanical strength and antifungal activity, highlighting its potential as an active packaging material for perishable foods.

本研究采用简单的水热法，以黑莓果渣碳点（RfP-CDs）、蔓越莓果渣碳点（OP-CDs）、覆盆子果渣碳点（rp - cds）、草莓果渣碳点（FP-CDs）和蓝莓果渣碳点（VP-CDs）五种莓果渣为原料，可持续合成碳量子点。所得CDs的平均粒径为2.50 ~ 4.74 nm，表面含有含氮和含氧官能团。在紫外光激发下，CDs发出强烈的绿色荧光，表现出优异的荧光稳定性。此外，RfP-CDs还具有广谱抗菌活性，尤其是对灰霉病菌的抗菌活性，以及较强的抗氧化性能。在此基础上，选择RfP-CDs通过静电纺丝制备聚乳酸纳米纤维薄膜。进一步的微观结构表征证实，RfP-CDs的加入将平均纤维直径减小到362.90 nm，同时保证了均匀的成分分布。所得PLA/RfP-CDs纳米纤维薄膜具有显著的机械强度和抗真菌活性，突出了其作为易腐食品活性包装材料的潜力。

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引用次数: 0

Insight into the freezing of garlic cloves via dielectric relaxation characteristics and single-frequency dielectric properties 通过介电弛豫特性和单频介电特性深入了解蒜瓣的冷冻

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-16 DOI: 10.1016/j.ifset.2025.104421

Ying Li , Xinjie Wu , Yuqiang Lu , Yanli Yu , Zhen Chen

To explore the information that dielectric spectroscopy (DS) can provide on the freezing of fruits and vegetables (F&V), the freezing process of garlic cloves, employed as a representative, was monitored in real time by means of both dielectric scan in a frequency range of 50 Hz – 3 MHz and single-frequency dielectric characterizations. Four dominant

β

type dielectric relaxations were observed in the investigated frequency range throughout the freezing process, which are attributed to the interfacial polarization occurring at plasma membrane and tonoplast. The variation of the behavior of these relaxations sensitively reflects the alteration of the cellular composition and structure during freezing, where the variation of the relaxation intensity indicates the alteration of cellular structure and that of the characteristic relaxation time mainly denotes the freezing state of intra- and inter-cellular water. The dielectric properties at 10⁴, 10⁵, and 10⁶ Hz are found changing synchronously during the freezing process, and their dependences on freezing time are found able to accurately determine important thermal properties including the nucleation point and the initial freezing point. Though a case study, this contribution strongly suggests that DS could become a very promising real-time monitoring method to investigate the freezing and frozen storage of F&V: the relaxation-based monitoring is capable of in-depth comprehension of the microscopic mechanism of the ice nucleation and crystallization in the matrix of F&V, and the single-frequency monitoring could be an ideal alternative to the cooling curve method and differential scanning calorimetry in the determination of important thermal properties of F&V.

为了探索介电光谱（DS）对果蔬（F&；V）冷冻过程的信息，以大蒜为代表，采用50 Hz - 3 MHz频率范围内的介电扫描和单频介电表征对其冷冻过程进行实时监测。在整个冻结过程中，在所研究的频率范围内观察到四种主要的β型介电弛豫，这是由于质膜和质体的界面极化引起的。这些弛豫行为的变化灵敏地反映了冻结过程中细胞组成和结构的变化，其中弛豫强度的变化表明细胞结构的变化，特征弛豫时间的变化主要表明细胞内和细胞间水的冻结状态。104、105和106 Hz的介电性质在冻结过程中同步变化，它们与冻结时间的关系可以准确地确定包括成核点和初始凝固点在内的重要热性质。虽然是一个案例研究，但这一贡献强烈表明，DS可能成为一种非常有前途的实时监测方法，用于研究食品和蔬菜的冷冻和冷冻储存。基于弛豫的监测能够深入了解F&；V基体中冰形核和结晶的微观机制，单频监测可以作为替代冷却曲线法和差示扫描量热法测定F&；V重要热性能的理想选择。

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引用次数: 0

How suitable is a Tenebrio molitor oil produced via supercritical CO2 for food purposes? Assessment of nutritional indicators, process scale-up, and sustainability 通过超临界CO2生产的tenbrio molitor油是否适合用于食品用途？评估营养指标、工艺规模和可持续性

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-15 DOI: 10.1016/j.ifset.2025.104419

Manuel Salgado-Ramos , Albert Sebastià , Gustavo Durazo , Noelia Pallarés , Victoria Capilla , Miriam Benítez , José V. Ros-Lis , Francisco J. Barba

In the searching for alternative, more sustainable ingredients for food sector, this study tackled the production of an oil derived from Tenebrio molitor (TM) by means of supercritical carbon dioxide (scCO₂) technology. Kinetic curves recorded by bench scale (BS) experiments assessed parameters as particle size distribution or the use of modifiers solvents (ethanol) in the supercritical phase, revealing a maximum degree of defatting above 90 %. While operations at pilot plant (up to 5.5 kg of TM) still afforded a distinguished yield (84 % defatting) by ruling out the use of doping agents. The produced oil at this level of operation showed a noticeable proportion of unsaturated fat (41 % oleic acid and 30 % linoleic acid) and a more than acceptable freshness being evaluated through peroxide index (15 meq O₂/kg oil) or acidity degree (2 %), which suggests the applicability of this oil as a novel food. To test the real suitability of this methodology, an environmental impact evaluation was conducted on pilot scale processes. Green chemistry performance metrics (GCPMs) revealed low environmental factor (EF, 0.19), high process mass productivity (PMP, 84.21 %) and eco-scale (83.10). Further, a Life-cycle Assessment (LCA) displayed an impact reduction in categories such as stratospheric ozone depletion, marine and freshwater eutrophication, and land use compared to the production of 1 kg of palm and soybean oil. Overall, the use of advanced technologies for process intensification, together with the process balance and sustainability, as well as the quality of the recovered product support the adoption of this protocol for its implementation in the food sector.

在寻找可替代的、更可持续的食品成分的过程中，本研究通过超临界二氧化碳（scCO2）技术解决了从黄粉虫（TM）中提取油的生产问题。实验记录的动力学曲线评估了超临界相中粒径分布或改性溶剂（乙醇）的使用等参数，显示最大脱脂程度超过90%。虽然中试工厂的操作（高达5.5公斤TM）仍然通过排除使用兴奋剂而获得了显著的收率（84%脱脂）。在这种操作水平下生产的油显示出明显的不饱和脂肪比例（41%油酸和30%亚油酸），并且通过过氧化指数（15 meq O2/kg油）或酸度度（2%）来评估其新鲜度超出可接受范围，这表明该油适用于作为一种新型食品。为了测试这种方法的真正适用性，在试点规模的过程中进行了环境影响评价。绿色化学绩效指标（GCPMs）显示低环境因子（EF, 0.19），高工艺批量生产率（PMP, 84.21%）和生态规模（83.10）。此外，生命周期评估（LCA）显示，与生产1公斤棕榈油和大豆油相比，平流层臭氧消耗、海洋和淡水富营养化以及土地利用等类别的影响减少了。总的来说，使用先进技术加强工艺，加上工艺平衡和可持续性，以及回收产品的质量，支持通过该议定书，以便在食品部门实施。

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引用次数: 0

Dragon fruit peel pigment extraction residue based intelligent and biodegradable film for indicating milk freshness 基于火龙果皮色素提取渣的智能可生物降解牛奶新鲜度指示膜

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-13 DOI: 10.1016/j.ifset.2025.104418

Liangting Deng, Qun Liu, Wuyin Weng, Yucang Zhang

pH-responsive intelligent films for food freshness monitoring have attracted a great deal of attention in recent years. In this study, dragon fruit peel was used to develop a new type of active and functional film. The film was prepared by using residues extracted from dragon fruit peel (RPP) as the matrix, Curcumin (Cur) as the active ingredient and ZnO-NPs as the antibacterial material. The effect of the incorporation of Cur and ZnO-NPs on the properties of the films was studied. The addition of Cur increased the oxidation resistance of the films (more than 90 %), and ZnO-NPs increased the bacteriostasis and hydrophobicity of the films (water contact angle (WCA):122.00°). The colorimetry response of the RPP/Cur/ZnO-NPs film was performed, and the color of the film changed from brown to tawny to yellow. These properties highlight the potential of the RPP/Cur/ZnO-NPs film for practical applications, indicating its potential applications as smart packaging materials for the food industry. Therefore, the RPP/Cur/ZnO-NPs composite film based on dragon fruit peel can be used to monitor the freshness of milk, and to a certain extent contribute to the sustainable value of dragon fruit by-products in the food industry.

用于食品新鲜度监测的ph响应智能薄膜近年来引起了人们的广泛关注。本研究以火龙果皮为原料，制备了一种新型的活性功能薄膜。以火龙果皮残渣（RPP）为基质，姜黄素（Cur）为活性成分，ZnO-NPs为抗菌材料制备该膜。研究了ZnO-NPs和Cur的掺入对薄膜性能的影响。添加Cur可使膜的抗氧化性能提高90%以上，ZnO-NPs可提高膜的抑菌性和疏水性（水接触角（WCA）：122.00°）。对RPP/Cur/ZnO-NPs膜进行比色响应，膜的颜色由棕色变为茶色再变为黄色。这些特性突出了RPP/Cur/ZnO-NPs薄膜在实际应用中的潜力，表明其作为食品工业智能包装材料的潜在应用。因此，基于火龙果皮的RPP/Cur/ZnO-NPs复合膜可用于监测牛奶的新鲜度，并在一定程度上促进火龙果副产品在食品工业中的可持续利用价值。

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引用次数: 0